When you pick blueberries at a local farm or buy some at a farmer's market this summer, think beyond pie and cobbler and make a farm-to-table cocktail.
The Moulin Bleu, created by Bill Butler, bartender at etc. in Nashville, started off like a Smash and evolved into more of a Sour as Butler refined it. Muddling blueberries releases bright, juicy sweetness; homemade rosemary syrup adds a fresh herbaceousness; and lemon is your citrus. “The result is a cocktail that still feels vibrant and seasonal, but with a more elevated, elegant finish,” Butler says. “It’s smooth and approachable—easy to sip, yet layered with just enough depth to keep it interesting from start to finish.” It's also visually intriguing with a vibrant purplish hue.
Bookmark this for your next party. Once you prep a batch of syrup, the cocktail is easy to make, allowing you to sip and socialize with friends rather than manning the bar all night.
Moulin Bleu
- 1 rosemary sprig
- 10 blueberries
- 3/4 oz. fresh lemon juice
- 3/4 oz. house-made rosemary syrup (recipe below)
- 1 1/2 oz. Belle Meade Reserve bourbon (or any high-rye bourbon)
- 3 dashes Fee Foam
Pinch off the end of the rosemary sprig for garnish. Strip remaining sprig into a shaker tin. Add blueberries and muddle thoroughly. Add remaining ingredients and ice to fill the tin 2/3 full, and shake vigorously for 8 to 10 seconds. Double-strain into a coupe, then garnish with reserved rosemary sprig.
House-Made Rosemary Syrup
- 1 cup sugar
- 1 cup water
- 5-7 sprigs rosemary
Combine sugar and water in a small saucepan over medium-high heat. (Don't let water exceed 160 degrees.) Bring to a boil, then turn heat off. Add rosemary, cover, and steep 20 minutes. Remove rosemary and cool to room temperature before transferring to an airtight container. Keep refrigerated for 8 to 10 weeks.
